Description
This prize-winning recipe combines a dark, moist mocha brownie with a thick and creamy cheesecake layer to create a decadent and beautiful dessert.
Ingredients
- cooking spray
- 1 (8 ounce) package cream cheese, softened
- ⅓ cup white sugar
- 1 egg
- 1 cup white sugar
- ⅔ cup butter
- 2 eggs
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon instant coffee granules
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon milk
- ½ cup miniature semisweet chocolate chips
- ½ cup chopped almonds
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a square 9-inch baking pan with foil. Grease foil with cooking spray.
- Beat cream cheese and sugar in a large mixing bowl until smooth and light. Add egg; beat until smooth. Set cheesecake layer aside.
- Beat sugar and butter in a large bowl until fluffy. Add eggs one at a time
- beating well after each addition. Beat in cocoa powder and coffee granules.
- Sift flour
- baking powder
- and salt together onto a large piece of waxed paper. Add all at once to the chocolate mixture; stir until blended. Add vanilla extract. Set 1/3 cup of batter aside in a small bowl; stir in milk. Fold chocolate chips and almonds into the remaining batter.
- Pour larger portion of batter into the prepared pan. Carefully spread cream cheese mixture on top. Drop teaspoonfuls of reserved batter over the cream cheese layer. Run a clean knife through the batter and cheesecake to create swirls.
- Bake in the preheated oven until cheesecake is set and a toothpick inserted halfway to the center of the pan comes out clean
- 30 to 35 minutes. Cool on a wire rack.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 16